Growing up my only experience with sauerkraut was unbrowned hot dogs added to sauerkraut. I never liked it much. One day I stopped at a small casino in central Nevada and ribs and kraut was on the menu. That completely changed my opinion of sauerkraut.
I instantly figured out what they did, browning the meat and then adding the kraut to cook together for a while. While I prefer beef. I seldom see it locally so I use pork.
Here's what I do.
Brown the meat thoroughly and pour off most of the oils. (Don't use cast iron, the acid will completely strip your seasoning.) I usually season it with garlic powder. Add sauerkraut to it and let it stew until the meat is falling apart tender. Since kraut is very salty, I add no salt at all. For ratios, I usually go not quite as much kraut as there is meat (not including the bones if im using bone-in ribs).The flavors of both meld together.
Serve with boiled potatos and mash a fair amount of kraut into the potatos at the table.
Well. I gotta go, my taters are done!
I instantly figured out what they did, browning the meat and then adding the kraut to cook together for a while. While I prefer beef. I seldom see it locally so I use pork.
Here's what I do.
Brown the meat thoroughly and pour off most of the oils. (Don't use cast iron, the acid will completely strip your seasoning.) I usually season it with garlic powder. Add sauerkraut to it and let it stew until the meat is falling apart tender. Since kraut is very salty, I add no salt at all. For ratios, I usually go not quite as much kraut as there is meat (not including the bones if im using bone-in ribs).The flavors of both meld together.
Serve with boiled potatos and mash a fair amount of kraut into the potatos at the table.
Well. I gotta go, my taters are done!
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